This Indian Lentil Dahl recipe makes the perfect cosy warming dinner, packed with flavour from the various spices and loaded with plant-based protein and fibre too!
I always keep lentils in my pantry as they are incredibly cheap, easy to cook and will keep you feeling full and satisfied for a while.
I love incorporating lentils into soups, stews and curries. Last week I didn’t have many ingredients at home for dinner so needed to make do with what was in the cupboard and I just had to share the result with you: Indian Dahl. I used a few of my favourite spices, including turmeric, which is hailed for its anti-inflammatory properties.
- 1 cup (200g-250g) red lentils, rinsed (I soak them in water for 2 hours before – optional)
- 2 tsp turmeric powder
- 2 tsp cumin powder
- 1 tsp ground coriander
- 1/2 tsp cayenne powder or chilli flakes
- 1/2 tsp cinnamon
- 2 tbsp lemon juice
- 1 onion, chopped
- 2 cloves garlic, sliced
- 2 tomatoes, chopped
- 1 tbsp coconut oil
- Optional extras: mushrooms, cherry tomatoes, chickpeas
- Place lentils in a pan covered with cold water.
- Bring to the boil then reduce to a simmer, add the turmeric and coconut oil and stir well.
- In a separate pan, melt the coconut oil and fry the onion, garlic, tomatoes and remaining spices (cumin, coriander, cinnamon, cayenne/chilli).
- Stir the fried mixture into the lentils and add lemon juice.
- After 15-20 mins of simmering, remove from the heat.
- Serve with a side of rice and green veggies for a warming, balanced meal.
If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!